Red Rice Dosa : Easy method, no grinding required

October 16, 2015

Some love it crisp, some love it soft. Some love it with chutney, some with molagapodi. In short, everyone loves a good dosa. A combination of rice and lentils, that makes it a complete vegetarian protein, is one of the healthiest breakfasts there is. But when you see this being served in restaurants or road side stalls, where they literally pour a month’s supply of oil or ghee into it, gives it a bad rap.

Some see dosa as a time consuming affair. Soak, grind, ferment, then prepare, it does have many steps. How about cutting short a few steps and still having those delicious, hot off the griddle dosas at home, also made healthier? That’s what my today’s post is about.

White polished rice swapped with red rice, but in a flour form. The rinsing, soaking and grinding step, gets replaced by ready available flours and you are that much closer to a really good dosa.

Watch my video on tips to make the perfect dosa:

Red rice flour is available in most large supermarkets, health food stores and organic brands. It is slightly coarse, and light red in colour (of course). Use it in place of rice flour in any other recipe, for added nutrition in terms of anti oxidants and fiber, also diabetic friendly. Udad dal flour is also available in many supermarkets these days. Or you could lightly roast the dal and finely powder it in a mixer or get it ground in your local flour mill (if you do have access to one of those).

Use plain rice flour instead of red rice flour, if that's what you have handy. Organic red rice flour is richer in fiber and anti oxidants. Udad dal flour is freely available in most large supermarkets.

Take a big ladleful of batter , place in center of moderately hot greased tava.

Move quickly outwards in concentric circles to make a round dosa. Circle the dosa with around 1/2 tsp oil. Cook on medium flame until golden and crisp. Cook the other side similarly. Serve hot with Molagapodi or Tomato Chutney.

Recipe Notes

Use plain rice flour instead of red rice flour, if that's what you have handy. Organic red rice flour is richer in fiber and anti oxidants.

Add a tsp of fenugreek seed (venthayam / methi seed) powder to the mix before fermentation for added nutrients and to make it more diabetic friendly.

Comments

Please please do a demo on how to avoid clumping the whole thing up by not spreading it right. I have that problem ALLL the time. It’s my biggest shame. Can make a shakshouka, but can’t make a dosa right!

I loved looking at that red crispy dosa, what would I not give to make dosas like this every time? :longing-look: By the way can you suggest any good non stick tawa for dosa? Or please post on how to buy a good tawa?